• 2 red peppers
• 1 jalapeno pepper, seeded and roughly chopped
• 1/2 cup bread crumbs
• 6 cloves garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• 1 lemon

Char peppers over an open flame until black. While hot, place immediately in a bowl and cover tightly with plastic wrap. Let steam for 1/2 hour, then uncover and peel peppers. The skins should slide right off.

In a food processor, add the peeled peppers, jalapeno, garlic and bread crumbs and puree. Continue to puree while slowly adding the oil, then add the lemon juice. Puree until smooth. Season with salt and pepper to taste.